Make your own infused salts

Here’s a fantastic way to use up the last of your ground spices and also make a great gift, presented in a well-sealed glass jar.

Simply take a really good-quality salt such as a fleur de sel, pink salt or, Rebecca's favourite, Murray River Gourmet salt, and your choice of ground spice. Use about 1 teaspoon of spice to about 125g of salt. Mix them together thoroughly in a small bowl, then tip into a dry airtight container.

Store for as long as you would any salt and use to add a pleasing spice flavour to dishes.

Suggested infusions

• Rose petals
• Lavender
• Bay leaves and dried lemon peel
• Shaved truffle
• Chopped dried chillies
• Dried orange peel and fennel seeds
• Star anise and cloves

In The Moment Magazine podcast

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The Art of the Natural Home by Rebecca Sullivan is published by Kyle Books. Photography by Nassima Rothacker.